This was a year of extremes. Wind and rain during the spring of 2000 led to sporadic flowering and lower than usual crop levels. The summer was hot, with drought conditions from February onwards. The vintage has produced wine showing concentration of flavours, coupled with elegance, charm, and texture.

2001 Porters Pinot Noir

noir 2001After picking, which took place between 17 and 24 April the grapes were soaked on their skins for a lengthy pre-fermentation maceration. This serves to extract colour and flavour. One third of the grapes were added to the ferment as whole bunches – without being de-stemmed, to provide further structure to the wine. After fermentation in open fermenters the wine was matured in 100% french oak barrels, of which one third were new, for 12 months prior to bottling. The wine presents a spicy cherry nose, and is already showing some barnyard complexity. On the palate there are flavours of sweet plum and brambly fruit, with hints of dried herb providing savoury notes. The texture is silky, and the fruit and oak tannins are fine-grained and already integrated. The wine finishes sweet and satisfying with just a touch of astringency. The wine is enjoyable now showing ripe rich fruit flavours, and would also reward cellaring during which savoury and barnyard flavours will further develop.

2001 Porters Pinot Gris

gris 2001This wine is classic Martinborough Pinot Gris. Fermented bone dry with wild yeasts (rather than being innoculated in the winery) the wine was kept on its lees for six months with frequent stirring. We do not barrel age our Pinot Gris at all – but the spice and complexity of this wine would seem to suggest otherwise. The wine is straw-coloured, with varietal notes of quince and apricot kernels. This is a wine made to partner rich food – and refresh the palate.